This Eggless Marble Cake is nothing short of extraordinary! It’s buttery, moist, and rich. So, when you can’t decide between vanilla or chocolate, have both! The recipe includes step-by-step photos and lots of tips.
Everything You Need For This Egg-Free Marble Cake
Eggless Marble Cake Recipe Highlights
Chocolate or vanilla? When you can’t decide which flavor you like best, this Eggless Marble cake is the answer.
It’s soft, tender, rich, and totally irresistible! It’s easy to make, yet every bite is luscious.
I like to bake this cake in a loaf pan, then slice it like bread. But you can also use a Bundt pan. This is a big cake, and it will feed a small crowd, so it’s perfect for any celebration!
The BEST Eggless Marble cake I’ve ever had. And here’s how you can make it.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder & Baking soda: Make sure they’re not expired or too old.
- Salt: I use kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Unsweetened natural cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. Also, note that the recipe calls for natural cocoa powder, not the Dutch process. These cocoa powders are not interchangeable. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda.
- Instant espresso coffee: This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
1 – First, mix flour, baking powder, baking soda, and salt. Set aside. Then, combine milk and vinegar in another bowl. Set aside.
2 – Then, beat together butter and granulated sugar. Add vanilla extract.
3 – Add dry ingredients and milk mixture; beat until just combined.
4 – Stir together cocoa, hot water, and espresso powder.
5 – Take one-third of the vanilla batter and place it in a small bowl. Fold the cocoa mixture into the batter until blended.
6 – Spread a cup of vanilla batter on the bottom of the pan. Dollop on half of the chocolate batter, then repeat with another heaping cup of vanilla batter, the remainder of the chocolate, and top with the rest of the vanilla batter. NOTE: There’s no need to swirl the batters together to get a marbled effect.
7 – Bake at 350º F for 50-60 minutes, or until a toothpick poked in the center comes out clean. Let it cool and unmold.
Eggless Cake Success Tips
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Adapt This Recipe for Other Food Allergies
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
My favorite dairy-free butter brands for baking are:
Frequently Asked Questions
Yes, you can make this recipe in a Bundt pan (10 cups capacity).
It may be possible to switch between oil and butter in recipes, but it is not something I recommend. Butter adds a surprising amount of flavor to cakes and cupcakes, particularly vanilla or plain ones. Also, this recipe is made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy; if oil is used, the cake will be flatter and denser.
Yes, you can omit it! But, if possible, I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor.
Storing & Freezing Instructions
Store: Cover the cake tightly and store it at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freeze:
- Let the eggless marble cake cool completely.
- Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
- Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
More egg-Free Cake Recipes You’ll Love!
I have several eggless cake recipes on my site and in my cookbook! Here are a few favorites:
- Easy Eggless Vanilla Pound Cake
- Eggless Easy Chocolate Swiss Roll Cake
- How to Make a Cake Mix Box without Eggs
- Eggless Carrot Cake
- The Best Eggless Chocolate Cake Ever
- Eggless Vanilla Cake Recipe
- Eggless Red Velvet Cake
- Browse more recipes…
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Eggless Marble Cake
Equipment
Ingredients
- 3 cups (420 g) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 1/2 cup (360 ml) milk (I used whole milk)
- 1 ½ tablespoon (22.5 ml) apple cider vinegar
- 3/4 cup (180 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/3 cup (80 ml) hot water
- ¼ cup (30 g) unsweetened natural cocoa powder
- ½ teaspoon instant espresso powder (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350° F (180º F). Lightly grease a 9.5 x 5-inch loaf pan.
- In a large bowl combine the flour, baking powder, baking soda, and salt. Reserve.
- In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
- In a large bowl, beat butter and sugar until creamy on medium-high speed, for 3 – 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla; continue beating to combine.
- Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter. The batter will be slightly thick, and that is okay.
- Stir together hot water, cocoa and instant coffee powder (if using) until smooth and well combined.
- Take one-third of the vanilla batter and place it in a small bowl. Fold the cocoa mixture into the batter until blended.
- Spread a cup of vanilla batter in the bottom of the pan. Dollop on half of the chocolate batter, then repeat with another heaping cup of vanilla batter, the remainder of the chocolate, and top with the rest of the vanilla batter. NOTE: There's no need to swirl the batters together to get a marbled effect.
- Bake the cake for 40 to 50 minutes, or until a skewer comes out clean when poked in the center. Baking times vary, so keep an eye on yours. Test it with a cake tester; if it's not quite done, give it another 5 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil after 40 min of baking.
- Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in February 2020, the post content was edited to add more helpful information, no change to the recipe in August 2022.
Hi Oriana! I’ve tried this recipe 3 times and it has not turned out properly all 3 times. I always have to bake it for way more than the baking time listed because there’s always at least 1 layer that’s basically raw batter. I don’t know why this is happening since I’ve done this a few times. I try to make sure that the layers aren’t so thick that it will take too long to bake. The downside to baking it longer is that it is very dry and not the most pleasant to eat, though it tastes mostly fine. Why does this keep happening?
Hello Asha – I am so sorry to hear that. Baking is always tricky, and baking without eggs is even more. It’s impossible to say exactly because there are so many things that can make that happen. So I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened.
Hi,
Can the same recipe be used to make Vanilla Cake just avoiding the cocoa powder step?
Hello Sakshi! For a vanilla cake please follow this recipe >>> Eggless Vanilla Cake Recipe Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi, can I subs the all purpose flour with cake flour instead?
Hello Irene! I honestly haven’t tried that yet to advise, but I think it could work fine. If you do an experiment, please share with us how it goes.
Hi! You have mentioned cinnamon in the “how to make” but it’s not listed in the ingredients. How much do we add if we do?
Hello Mahek! I apologize for the confusion. This recipe doesn’t have cinnamon; that was a typo. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can v use plain yogurt instead of milk and vinegar? Will it work ?
Hello Sowmya! I am sorry, but I haven’t tested this recipe without the milk. As a general rule, I think it could work, but I am not sure how the substitution will affect the outcome. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hi oriana I tried your cake for my daughters birthday , turned out super moist n good thr flavors were good n different. Thanq for sharing the recipe!
Hello Sowmiya! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =) P.S. Happy Birthday to your daughter!
Hi do I use cold milk or room temperature milk?
Hello Rash! I would recommend using room temperature ingredients. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello! Do we use sweetened or unsweetened cocoa powder for this recipe?
Hello Samantha! Unsweetened natural cocoa powder. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Great recipe, cake turned out to be soft & moist, taste good. Thanks.
Hello Rebecca – Sounds like you nailed it! Thanks so much for trying my recipe and for taking the time to come back and let me know.
My daughter is allergic to eggs and my husband is lactose intolerant so I substituted the whole milk for coconut milk and it was absolutely delicious – it didn’t last a day. Thanks for the recipe.
Hello Michelle! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe!
Hi
I made this yesterday and it was so yummy.
Can I make this in 2×8” pan or 2×9” pan?
How long should I bake it for and if I have to adjust the recipe in any other way?
Hello Tara! I am so glad you like this cake. This is one of my favorites. Yes, you can bake a 2 layer cake. I would suggest doubling the recipe so your layer are thick enough. Every oven is different so baking times always have to be taken with a grain of salt. Check the cakes after 20 – 25, if a toothpick inserted in the center comes out clean, the cake is ready.
The marble cake is delicious!!! Since we are vegetarian it’s so good to see eggless recipes.
Thank you!!!
Hello Joey! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hello, this looks very delicious. ^-^ Do you think I could use cake flour instead of all purpose? I really love how soft cake flour makes cakes and cupcakes…
Thank you very much!
Also can I use vanilla imitation if I don’t have vanilla extract?
Hello Eakjot! Yes, that will work =)
I’m trying this out for Mother’s Day. Should I use sweetened or unsweetened cocoa powder? Also can I use instant coffee if I don’t have espresso powder?
Hello Eakjot! I use natural unsweetened cocoa powder. Yes, you can use instant coffee. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello Oriana, great recipe! This comment has been posted by a 10 year old looking to make her birthday cake. May I ask what the purpose of lemon juice or apple cider vinegar is?
Take care,
Moky
Hello Moky! The acidity activates the baking soda in the recipe and causes the batter to rise in the oven. Hope that helps! Happy Birthday ?
Hi Orianna
How do u measure 1/3 tsp? Its very hard to come by this measuring spoon. Can v use levelled 1/2 or 1/4 tsp baking soda instead?
Hello Eva! You are totally right. Please use 1/4 teaspoon baking soda. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thank u for replying. I will definately let u know. I tried the vanilla cake, had a blunder, have left a comment there seeking ur guidance.
Hello Eva! You are very welcome =) I responded to your other comment. Let me know if you have any questions.
Hey,
I dont have Apple Cider Vinegar, what can I use as a substitute instead? Please don’t say eggs! :/
Hello Adi! You can use regular white vinegar or lemon juice. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This cake is just what my family needed! Easy to make and super yummy. I will be making it again soon. Thanks so much for the recipe!
Hello Barbara! I am so happy you liked this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know. Take care, xo – Oriana